Whole Grain, Sugar Free, Low Fat Brownies

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 132.1
  • Total Fat: 5.3 g
  • Cholesterol: 23.5 mg
  • Sodium: 195.6 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Whole Grain, Sugar Free, Low Fat Brownies calories by ingredient


Introduction

Brownies made with whole grain spelt, sugar substitute and only 2 tbsp of oil.

Adapted from Katy's Kitchen Peanut Butter & Jelly Brownies Brownies made with whole grain spelt, sugar substitute and only 2 tbsp of oil.

Adapted from Katy's Kitchen Peanut Butter & Jelly Brownies
Number of Servings: 8

Ingredients

    Dry
    1 cup whole spelt flour
    ¾ cup sugar substitute
    6 TB cocoa powder
    ½ tsp baking powder
    ½ tsp salt
    Wet

    1 egg
    3 TB water
    ¼ cup almond milk
    2 TB canola or other light oil
    6 TB unsweetened applesauce
    1 tsp vanilla extract

Directions

Preheat the oven to 350F. Line an 8×8 pan with parchment paper. Set aside.

In a large mixing bowl, add all dry ingredients. Mix with a whisk to combine. In the same bowl, add all the wet ingredients. Mix well to combine.

Spread the brownie batter into the prepared pan with a spatula.

Bake brownies for 25 minutes, or until a toothpick inserted into the centre comes out clean.

Let the brownies cool in the pan completely before cutting. If you place the pan in the fridge overnight, the brownies will become even more fudgey.

Store in an airtight container in the fridge for 3-5 days.

Serving Size: Makes one 8x8 pan

Number of Servings: 8

Recipe submitted by SparkPeople user NMLAHAIE.